Serving Size 1/4 pouch (1.2 g)
Servings Per Container: 24
|Amount Per Serving||% Daily Value*|
|Calories 5 Calories from Fat 0|
|Total Fat 0 g||0%|
|Saturated Fat 0 g||0%|
|Trans fat 0 g|
|Cholesterol 0 mg||0%|
|Sodium 20 mg||1%|
|Total Carbohydrate 1 g||0%|
|Dietary Fiber 0 g||0%|
|Sugars 1 g|
|Protein 0 g|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|Total Fat||Less than||65 grams||80 grams|
|Saturated Fat||Less than||20 grams||25 grams|
|Cholesterol||Less than||300 mg||300 mg|
|Sodium||Less than||2,400 mg||2,400 mg|
|Total Carbohydrate||300 grams||375 grams|
|Dietary Fiber||25 grams||30 grams|
Calories per gram:
- Fat 9
- Carbohydrate 4
- Protein 4
Ingredients: Skim milk powder, ascorbic acid, active
lactic bacteria and yeasts.
Use 5 g of starter per litre or quart of milk.
1.Heat one litre or quart of vitamin A & vitamin D fortified 2% milk to 180 F° (82 C°) or bring to the boiling point. Cool to 73-77°F (23-25°C).
2.Dissolve 5 g of culture in a small amount of the cooled milk in a cup. Pour back into the litre or quart and mix well.
3.Pour the inoculated milk into a clean container, cover and let stand at room temperature until curd forms. (Approximately 24 hours)
4.Refrigerate about 8 hours to stop the process
5.Stir to liquefy and enjoy. Always store kefir in the refrigerator.
This product is manufactured in a facility that manipulates products that contain wheat, soy, eggs, milk and fish (including shrimps).